SHANGHAI SPRING ONION OIL NOODLES

To reference Action Bronson for no good reason, f*cking delicious... Can be served as breakfast, lunch, dinner, or as a side dish for parties. Make it, eat it, BEFORE JAN 10, cause then ... maybe it's off or something? Or maybe not!

Prep: 2 minutes, Cook: 10 minutes, Total: 12 minutes, Servings: 4 servings, Calories: 269kcal

 

INGREDIENTS: ▢ 4 tbsp Scallion Oil ▢ 2 tbsp light soy sauce ▢ 2 tbsp dark soy sauce ▢2 tsp sugar (optional?) ▢ 400 g dried thin, round noodles ▢ Add what you think might work (egg, veggies, whatevs!)

INSTRUCTIONS

  • Pour oil in a wok. Add scallion oil.

  • Add soy sauce and sugar (optional?) to the oil. Cook until the sauce starts to bubble. Turn off the heat.

  • Meanwhile, bring a large pot of water to a boil. Cook noodles following the instructions on the package. Drain then briefly rinse under running water.

  • Place noodles in the wok. Stir well to evenly coat the noodles with the sauce.

  • Portion out the noodles into 4 serving bowls. Top with fried spring onion.

 

Source: https://redhousespice.com/spring-onion-oil-noodles/